Frogleg > wrote:

> On Thu, 01 Jan 2004 15:45:17 GMT, Frogleg > wrote:
>
> >On Wed, 31 Dec 2003 03:13:23 GMT, Blanche Nonken >
> >wrote:
> >
> >>Three nice, fresh "melons" (more like warty, nobbly cucumbers) slightly
> >>longer than 12 inches long after cleaning and slicing yielded 5
> >>half-pints. I salted them down last night, rinsed well this morning
> >>then blanched them before canning. There was enough residual salt left
> >>in the melon to salt the water.
> >>
> >>40 minutes left them a little pale, but not mushy-looking. I'll make
> >>that recipe in the next few days, and I'll let you all know how they
> >>came out.
> >
> >Please post recipe. I grew bitter mellon one year, but couldn't find
> >much to do with them.
>
> Belated thanks for recipes. I must say that I was hoping for something
> along the line of "saute slices with a teaspoon of sugar and some
> onion" or "make pickles with a simple brine." :-) While I enjoyed
> growing this interesting veg, I think I'd rather find culinary uses
> for excess zucchini.

I think they'd make an interesting pickle. It would be better as a
brined pickle, might be interesting in a sweet pickle. But if the
bitter quality is unpleasant to you, then yeah, zucchini is the better
choice. :-)